In early summer when the garden is full of fresh vegetables, there is nothing quite like a savory vegetable stew.


What you need:

a bunch of green beans (the large, flat ones are very meaty and don't have strings)

1 large eggplant or 2 medium-size

2-3 potatoes

1 large zucchini

1 large sweet onion

2-3 cloves of garlic

1 large can of diced tomatoes (or fresh if available)

diced bell pepper

2 tsp. ground paprika

1/2 c. ketchup

olive oil (you know, the bottle with the sprig of rosemary in it)

your favorite herbs (basil, oregano, chervil, marjoram, parsley, thyme)

salt & fresh ground pepper to taste

  1. Cut the beans in bite-size pieces and put them in a large stainless steel pot with the tomatoes. And a little water, if needed and bring it to a slow simmer.
  2. Chop the eggplant into bite-size pieces. I prefer to sauté the eggplant and sliced garlic in a little olive oil. You don't have to, but it gives the stew a better flavor. 
  3. Chop the potatoes into bite-size pieces and sauté with the chopped onions in a little olive oil.
  4. Slice the zucchini.
  5. Dice the bell pepper.
  6. Add all the vegetables and ketchup to the pot.
  7. Season to your own taste and simmer until the vegetables are tender, but not mushy. Et voilà. Ratatouille!

email:  ll.katmarian@gmail.com   © Linda Katmarian 2011-2018